Freshly ground black pepper MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat through. Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl. Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed. Add half cup grated Parmesan cheese and a generous quantity of pepper, and toss again. Pass additional cheese at table. TOM MARESCA AND DIANE DARROW PRODIGY GUEST CHEFS COOKBOOK ----